Spiced tomato and eggplant soup with dukkah and croutons

Preheat oven to 210 degrees.

Cut the tomatoes in half and cut the eggplant into large chunks, about 12 pieces per eggplant.

Toss with oil and roast in the oven for 20-25 minutes, until charred.

While the veggies are roasting, peel and slice the onion.

Finely chop the garlic.

Remove the seeds from the chilli (if you want) and finely chop.

Pick the parsley leaves and discard the stalk. Roughly chop the leaves.

In a large pot with a little oil, cook the onions for 4-5 minutes. Add the garlic and as much chilli as you’d like and cook for another minute.

Remove the roast veggies from the oven and add to the pot along with the soup mix and water. Let it simmer for 15 minutes.

Turn the oven down to 180 in preparation for the croutons.

Slice most of the crust off the bread and discard the crust.

Chop the bread in to bite sized pieces.

Toss with oil and salt, cook in the oven for 10 minutes, checking regularly as they will burn quickly

Add the coconut cream and 2/3rds of the parsley to the soup and blend together until it’s a fine consistency.

You can leave some of the coconut cream aside for garnish.

Taste and add salt if needed.

Plate up in bowls and top with dukkah, croutons and the remaining coconut cream and parsley.

Enjoy!